Preheat oven to 375 degrees F. Line a sheet pan with parchment paper. Combine milk and lemon juice, to make the buttermilk, and set aside. Mix flour, soda, salt, and sugar into a medium sized mixing bowl.

Break the meadow butter up in the flour, working with your fingers, until the butter is in pea-sized pieces.

Mix in the buttermilk with a wooden spoon until combined. If too wet to work with dust in more flour.

Transfer to a well floured surface to roll out the dough. Roll into a roughly 8"x11" rectangle. Then, fold the left 1/3 of the dough towards the center, followed by the right 1/3 towards the center. This is just like folding a letter to stuff into an envelope.

Roll the dough back out to 8"x11", repeat folding process, and do this 4 or 5 times to develop a lot of flaky layers in your biscuits. Return the dough to the fridge to rest for 5 minutes to allow the gluten to relax, otherwise, as you attempt to roll the dough out to cut the biscuits, it will keep pulling back to a smaller size.

Roll out the final dough to about 1/4" thick. Egg wash, into desired shapes, and place on the sheet pan.

​Bake for 15-20 minutes or until golden brown.

Gravy:

Heat 1 tablespoon of butter in a pan on medium heat. Add onion, sausage, and thyme. Sauté until the sausage is lightly browned, about 4 minutes.

Add the 2 tablespoons of reserve butter. Once melted, stir in the flour to make a roux. Cook, stirring frequently, for 2 minutes.

Add the milk and creme fraîche and stir until the roux is incorporated with the dairy products. Stir in more milk if you want a thinner consistency for the gravy.